Messages - quattlebaum

So one of my favorite IPAs is Union Jack and i thought i would give it a whirl. It's from BYO or zymurgy cant recall.I was hesitant on the Mash schedule being that beer smith says it will finish at 1.018 but it went lower thank goodness to 1.014. I have yet to do a triangle but plan to soon. I Think it's all about the process. It took a good 7 weeks for it to come around but it is tasty.

---WATER CHEMISTRY ADDITIONS----------------Mash and boil PH 5.6 room temp. I know this may seem to high for some but i like it this way. Finished beer PH 4.6 room temp. Yes again i know but i like my PH a bit higher.

ya i clean outside with a hose and non scratch sponge however not being in FL:) it sucks this time of the year snow/freezing. I do run PBW or mainly a caustic then acid solution though it every 4th batch or so ( EHERMS).

i know this isnt a storing yeast question but this is what i use instead of jars. O and i really dig the 64oz $10 great growlers for on the river:) Hard to find these for a reasonable price. Shipping isnt the greatest but hell it's a hobby:) Merry X-Mas

OK so my oxygenation process is as follows: I use the little red O2 bottle with an oxygenation stone. I place the stone on the bottom of the carboy and turn on the gas, not full blast, but just until O2 is coming from every pore on the stone. Leave it on for ~60 seconds. Yeast is then pitched immediately. This has given me the same % attenuation regardless of starting gravity. How might I improve upon this? Crank up the gas to full blast? Oxygenate longer? Stir or shake while oxygenating?

Also I suspect a thermometer issue. I do not wish to purchase yet another new thermometer at this time, nor do I wish to enter a discussion on calibrating at mash temps so I will try mashing lower next time- maybe 147f.

I feel your frustration believe me i do. It ended up being my thermometer, even though i calibrated it ! i ended up buying a new one and it fixed the issue. i will say i am just not a fan of 002/1968 just because it takes some pampering, it is really fickle on "my system". i have moved to west york 1469 for most of my english and love it. Good luck and let us know

Well i am partial but i always go with my home state. I use it in coffee and have done a mead or two but meads are not my thing. The Holly or gallberry honey is really tasty this year. It's not cheep but the quality is sold

Brewhouse efficiency I suppose just because it seems my mash/conversion is fairly good 1.070 at 1.75qts/lb? I have not verified my volumes all the way to packaging. I'll need to think about that a bit not quite sure how that plays a role.

So over the past year I have noticed a "progressive" drop in my efficiency from 85% to 73% on both my systems ( EHERMS and 3 gal batch sparge/cooler). I can only assume that it is my crush because it is across 2 systems. I have a barley crusher for the past 4 years and have insured consistency with process and mill gap (.039). All other variables are "controlled" including water to grist at 1.75qt/lb, temp, time, mash schedule ( single infusion mostly), I mash out, I insure no dough balls and keep PH in a good range (I don't think this has a big influence on efficiency?). My first runnings are normally around 1.070ish seems conversion efficiency is good? Sorry so long it is just stumping me and I do have consistent efficiency and don't really mind it being low but thought I would see what you guys/gals thought?

Buy all means I love my EHERMS but it sucks cleaning it. I've gotta run caustic/acid or PBW through it every 3 rd batch or so. It was fun making it but in the end I really enjoy waxing nostalgia with my simple cooler, batch sparge, camp chef 3 gal way of brewing. Check out high gravity brewing the have some fun stuff.

Anybody ever played with the water profile on a Cal common. I was pondering which way to push it. Chloride/rounded or Sulfate/dry. I was leaning towards a dusseldorf alt type water but am kinda craving a little bit more malt/rounded. any suggestions ?

Same issue in my part of the world, Idaho Falls Idaho. I will occasionally run a hose out from my kitchen sink to the garage:) I bring the hose in a day or 2 before and put it in the tub. Kinda messy but hey all in the name of brewing. The winter is the only time i slow down on brewing mainly because its just to damn cold. Woke up to -4 in my garage last week. Funny thing is i attempted to brew on that day with running the hose from the outside and when i straightened it out it blew up in my garage ! crazzzzzzy froze instantly